Recipes

Preheat oven to 400 degrees.

Place squash cut side down in a large baking dish and bake until tender, about 35 minutes.

Heat oil in a large deep sauté pan or a pot.

Add ground beef, 1 tsp. of salt, cinnamon and nutmeg and cook until browned.

Remove beef with a slotted spoon and set aside.

Add leeks and garlic to the pan and sauté until tender.

Stir in bulgur, remaining salt, and water.

Bring to a boil and reduce heat to medium low.

Cover and cook for 15 minutes.

Fluff bulgur with a fork, and add beef, raisins, parsley and sunflower seeds.

Scrape out baked squashes, making 1/4 inch thick bowls.

Fold cooked squash into the bulgur mixture and divide among squash bowls. Bake for 12-14 minutes until heated through and browned on top.